Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.
We observed a rapid decrease in hydrogen sulfide content in the final stage of beer fermentation that was attributed to yeast and not to the purging of carbon dioxide (CO(2)) gas. The well known immature off-flavor in beer due to hydrogen sulfide (H(2)S) behavior during beer fermentation was closely investigated. The H(2)S decrease occurred during the final stage of fermentation when the CO(2)-evolution rate was extremely small and there was a decrease in the availability of fermentable sugars, suggesting that the exhaustion of fermentable sugars triggered the decrease in H(2)S. An H(2)S-balance analysis suggested that the H(2)S decrease might have been caused due to sulfide uptake by yeast. Further investigation showed that the time necessary for H(2)S to decrease below the sensory threshold was related to the number of suspended yeast cells. This supported the hypothesis that yeast cells contributed to the rapid decrease in H(2)S during the final stage of beer fermentation.
Oka
Kaneo
K
Research Center, Suntory Limited, 1-1-1 Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka 618-8503, Japan.
Hayashi
Teruhiko
T
Matsumoto
Nobuya
N
Yanase
Hideshi
H
D001515:Beer / Q000382:microbiology*; D019149:Bioreactors / Q000382:microbiology*; D002245:Carbon Dioxide / Q000302:isolation & purification* / Q000378:metabolism*; D018929:Cell Culture Techniques / Q000379:methods*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D006862:Hydrogen Sulfide / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*
D002245:Carbon Dioxide; D006862:Hydrogen Sulfide